White bean & wheat berry soup

Ingredients

1 lb dried white beans, picked over
2 ham hocks
2/3 cup wheat berries
8 cups water
2 cups chicken broth
2 medium onions, chopped
3 carrots, chopped

3 celery ribs, chopped
1 bay leaf
1 tsp dried rosemary, crumbled
1 head escarole, chopped coarse
3 garlic cloves, minced

How to prepare

In a bowl soak beans in water to cover by 2″ overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. In a blender or food processor puree 3 cups soup. Stir puree into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered). Makes 15 cups.

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Black bean and salsa lasagna

Ingredients

2 cn (14-oz) chopped tomatoes with juice
1 cn (8-oz) tomato sauce
8 oz sliced fresh mushrooms
1 tbsp dried oregano
Fresh ground black pepper to taste
1 tsp salt
Olive oil
12 lasagna noodles, uncooked
15 oz ricotta cheese
12 oz shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 cn (15-oz) black beans, drained
1 cn (14 1/2-oz) medium-hot salsa

How to prepare

Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly with foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings.

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Haitian soup

Ingredients

1 lb kidney beans
2 quarts water
1/4 lb salt pork, diced
1 cup finely chopped scallions,
2 sprigs parsley, minced
2 sprigs fresh thyme, minced
1 bay leaf, crushed
1 stalk celery, minced
1 tsp scotch bonnet-type chile
salt and freshly ground black pepper to taste
1 cup hot water
6 individual shots dark haitian rum

How to prepare

Pick over the beans, wash them, and put them into a large saucepan or stockpot. Add the water and other ingredients, except the rum. Cover and bring to a boil. Then lower the heat, and simmer for 21/2 to 3 hours, until the beans are very tender. Puree the soup in a food processor or put it through a food mill. Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot. At each place, serve a cordial glass of dark haitian rum, which the diners should add to their soup before tasting it. Serves 6.

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Spicy black beans with tomatoes

Ingredients

2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 green bell pepper, seeded, de-ribbed, and chopped

1 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, and chopped

2 tbsp olive oil
1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish

How to prepare

In a large saut pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings

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Greek chick-pea soup

Ingredients

1/2 lb dried chick-peas
2 garlic cloves, sliced
2 tsp baking soda
Salt and pepper
1/2 cup olive oil
6 to 8 cups water
2 med onions finely chopped
Strained fresh juice of 1 lemon
3 lb tomatoes chopped
1 lb bay leaf

How to prepare

Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes.Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain. In a large pot,heat the oil and saute onions and peas stirring with a wooden spoon,until onions are translucent. Add tomatoes and stir over low heat for 2-3 minutes. Add bay leaf,garlic,salt and pepper, and 6 cups of water to start. Cover and bring to a boil, simmer, stirring occassionally for 1 to 1 1/2 hours or longer until peas are tender. Add more water it necessary. Remove from heat discard bay leaf and stir in lemon juice.

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White bean soup

Ingredients

1 lb dry white beans
7 cups hot water
1 cup chopped onions
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground marjoram

1/2 tsp dried dillweed
1/4 tsp ground red pepper
1/8 tsp ground black pepper
1/4 cup chopped green onions

How to prepare

Place the beans in a large pot and add enough water to cover; let them soak for 8 hours or overnight. Drain the beans. In the same pot, combine the beans, hot water and the remaining ingredients, except for the green onions, and place over med heat. Simmer, covered, for 1 hour, or until the beans are tender, stirring occasionally. Remove from the heat and stir in the green onions; let the soup stand for 10 minutes before serving. Makes 4 main-course servings.

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One pot dinner

Ingredients

1 lb ground beef
3/4 lb bacon, cut in small pieces
1 cup chopped onion
3 cans pork and beans
1 can kidney beans, drained
1 can butter limas, drained
1 cup catsup
1/4 cup brown sugar
1 tbsp liquid smoke
3 tbsp white vinegar
1 tsp salt
Dash of pepper

How to prepare

Brown ground beef in a skillet, drain off fat, put beef in crockpot. Brown bacon and onions together, drain off fat, add to pot. Add remaining ingredients. Stir. Cook on low.

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Crockpot boston baked beans

Ingredients

1 lb dried small white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, chopped

1/4 lb salt pork

How to prepare

Put beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on high for 2-3 hours, until beans are tender. Drain, saving liquid.
Mix 1 cup liquid with salt, molasses, mustard, sugar and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours. Yield: 6 servings

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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